Ricotta Tomato Toasts

Ingredients

Keto Bread:½ cup butter, melted3 tablespoons coconut oil, melted6 large eggs1 1/3 cup almond flour2/3 cup coconut flour1 tablespoon baking powder½ teaspoon xanthan gum½ teaspoon fine sea saltRicotta:1 whole head of garlic1 tablespoon avocado oil1 cup of full-fat ricotta cheese1 teaspoon sea salt½ teaspoon black pepperZest from ½ fresh lemonPinch of ground nutmegTomatoes & Shallot:1 cup cherry tomatoes, halved1 shallot, peeled & sliced2 tablespoons avocado oil1 teaspoon sea salt½ teaspoon black pepper

Garnish

Fresh Basil, Minced

Directions

To make your Keto Bread, pulse all bread ingredients in a food processor until well-combined.Spray a small bread pan with avocado oil and fill the pan up with the bread batter, patting with your fingers to ensure that the loaf settles into the pan evenly.Bake in the oven at 350 degrees Fahrenheit for 35-40 minutes or until the top is a golden color and a toothpick comes out clean after piercing the loaf.When cool enough, flip the bread pan upside down and carefully allow the bread to cool before slicing into 8 pieces.Prepare your roasted garlic and cherry tomatoes while the bread is baking.Divide garlic head into individual cloves and place on a sheet of foil and drizzle with avocado oil.Wrap up the cloves in a tight pocket and bake in the oven until the garlic is soft, but not burnt, about 40 minutes, checking after 30 minutes.Arrange cherry tomatoes and shallots on a baking tray lined with parchment paper and drizzle with avocado oil and sprinkle with sea salt and black pepper.Bake in the oven, right with the bread and the garlic, until blistered and soft, about 25 minutes. Remove from the oven and set aside.When the garlic cloves are ready, remove from the oven and when cool, remove their peels and place the soft and roasted garlic in a food processor with the remaining ricotta ingredients (ricotta, sea salt, black pepper, lemon zest and ground nutmeg). Pulse until very creamy.Toast your bread slices and then smother with roasted garlic ricotta and top with cherry tomatoes and shallots, garnishing with freshly minced basil.Serve immediately, storing any leftovers in the fridge for up to 3 days.Enjoy!